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Easy Buttercream Frosting Recipe

Easy Buttercream Frosting recipe

Easy Buttercream Frosting recipe 

if you you are looking for buttercream frosting for cake recipe, this guide will help you make your homemade one with easy steps.

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Here is my recipe :


High quality Mixer: I recommend this kitchen aid mixer

To make this Easy Buttercream Frosting recipe :

Beat at medium speed for 5 minutes:

  • 1/2 cup pasteurized egg whites
  • 1 lb powdered sugar

Add and beat at medium speed for 10 minutes till fluffy:

  • 2 lbs salted butter, softened
  • 2 tbs vanilla

This Easy Buttercream Frosting recipe makes 3 pounds, enough to fill a Kitchen Aid mixing bowl.


I use Amoretti compounds and extracts in my cakes and buttercream icing. The finer the quality the better results you’ll have

Egg Whites:

Purchase the pasteurized egg whites in the grocery store next to the eggs (link) . You can use fresh egg whites but it will decrease the shelf life of the buttercream unless you pasteurize them yourself I do not recommend using meringue powder as a replacement.

It must be dissolved in hot water and measured precisely. Too many extra steps will defeat the purpose of the ease of this recipe.

Easy Buttercream Frosting recipe Storage:

The day after you make the buttercream you will need to whip at medium speed for 5 minutes.

Store at room temp (68-74 degrees F) up to two weeks. (Yes, you heard me correctly.)

Store in the fridge up to 2 months

frosting Color:

Use this gel paste icing color to tint If you need a deep color, heat a small portion of the tinted butter cream in the microwave at power, 5 seconds at a time to deepen the color. Do not melt. Add it to your buttercream and whip.

Smooth Coat:

This is not a crusting butter cream. It works best chilled on the cake. To get that final coat smooth. glide your icing spatula against the cake to “scrape” the chilled coat clean and smooth.

Chocolate Buttercream frosting for cake :

Melt 10-12 ounces of this dark cacao powder and pour it into the buttercream during final 5 minutes of beating; Delicious! Consider other navoring options like adding raspberry puree’ or melted caramel to create flavored buttercreams.

The good thing about buttercream frosting is that you can make it in advance. With these simple tips, you’ll learn how to properly store buttercream frosting so you always have it on hand when you need it!


1. Fill the layers with butter cream and make sure they are of equal sizes and on a straight line, you can trim a little bit if it's not straight.

2. Cover slightly with butter cream using your pallet knife. 

3. Using a piping bag with a round nozzle, pipe round the cake. 

4. Scrape off the excess with pallet knife. 

5. Use your cake comb to do the final finishing, in order to get a smooth result. 

6. Get your sharp edge butter cream cake.

7. Then make the necessary pipings and other designs needed on the cake.


If you’re planning on using it in the next week or so, buttercream frosting does need to be refrigerated until you need it. Simply place it in an airtight container and let it come up to room temperature before using it. Once your buttercream has warmed up, re-whip it to bring it back to a fluffy consistency.

It’s also important to keep your frosting away from fragrant foods in your fridge, such as fish or meat. The fats in the buttercream icing may absorb the odors and flavors of those foods, rendering it unusable.


You can freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again.

This is helpful if you’re making buttercream months in advance, or you have leftover frosting you’d like to use later on.


Don’t refrigerate your buttercream cakes. It will sweat

Don’t use mixer to mix ur icing sugar and butter. It will incorporate air into it thereby causing air bubbles. If u must, do so at very low speed and stop once it is mixed. Do not over beat.

It’s good to level your cakes (for buttercream) but not entirely necessarily

Do not work with thin buttercream. It will drip down. Don’t work with thick buttercream instead. It will pull your cakes.

Try not to work in a hot or cold place.

Do not allow your buttercream to crust before combing else you will have it rough.

It’s best to work with shortening than margarine. Although it can be mixed with the ratio of shortening higher than butter. This is to allow u have a ‘dried’ buttercream.

Secret to sharp edge and smooth buttercream is on number 7.

Buttercream frosting is more easier than Fondant but not cheaper

Always keep your spatula at angle 90 before using.

Getting a brighter colour is sure if you adhere to number 7.

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